PEAR AND PUMPKIN CUPCAKES

{ FOR THE YEAR-AROUND PUMPKIN LOVERS }

{ INGREDIENTS }

250ml pumpkin mousse/puree

3 eggs

180g gluten-free all purpose baking flour

60g Muscovado or brown sugar

1/3 teaspoon ground ginger

1/3 teaspoon ground cinnamon

200g cold butter, chopped

10g dry yeast

3 large pears, peeled, cored and cut in half

{ METHOD }

Melt butter over a hot-water bath, add spices, set aside. Separate egg yolks from whites. Beat egg whites until stiff, set aside. Combine egg yolks with sugar and the pumpkin mousse/puree. Mix until perfectly smooth. Sift the flour and dry yeast into a large bowl, combine with butter and pumpkin, mix thoroughly. Cover with a cloth and set aside for 35 minutes, meanwhile preheat the oven to 180°C.

Add egg whites to batter and mix gently using a spatula.

Prepare the muffin baking tin or cupcake tins. Fill the baking forms with batter, arrange pears decoratively on top and bake for about 35 minutes, then leave to cool.

Prep time: 50 MINUTES
Cook time: 35 MINUTES
Total time: 1 HOUR 25 MINUTES
+ 6 +

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Categories: SWEETS: BAKING.